Cornbread-Chili Casserole

Name: Cornbread-Chili Casserole
Prep time: 20 min
Cook time: 55 min
Yield: 6
Ingredients: 1 tablespoon vegetable oil; 1 medium onion, chopped; 1 1/2 pounds lean ground beef; 1 1/2 cups mild salsa (medium or hot if preferred); One 12-ounce bag frozen whole-kernel white shoepeg corn, thawed; 1/4 cup vegetable broth; 2 tablespoons hot Mexican chili powder; 1 teaspoon ground cumin; Salt and freshly ground black pepper; Three 8-ounce boxes cornbread muffin mix (Jiffy preferred); 1 1/2 cups whole milk; 1 cup shredded Cheddar (about 4 ounces); 1/4 cup sour cream

Cornbread-Chili Casserole was pinched from <a href="http://www.foodnetwork.com/recipes/trisha-yearwood/cornbread-chili-casserole.html" target="_blank">www.foodnetwork.com.</a>

"Get this all-star, easy-to-follow Cornbread-Chili Casserole recipe from Trisha Yearwood..."

INGREDIENTS

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1 tablespoon vegetable oil

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1 medium onion, chopped

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1 1/2 pounds lean ground beef

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1 1/2 cups mild salsa (medium or hot if preferred)

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One 12-ounce bag frozen whole-kernel white shoepeg corn, thawed

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1/4 cup vegetable broth

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2 tablespoons hot Mexican chili powder

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1 teaspoon ground cumin

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Salt and freshly ground black pepper

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Three 8-ounce boxes cornbread muffin mix (Jiffy preferred)

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1 1/2 cups whole milk

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1 cup shredded Cheddar (about 4 ounces)

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1/4 cup sour cream

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